1 medium onion, finely chopped

1 large stick celery, diced

2 medium potatoes, chopped into 1-inch cubes (approx. 3 cups)

2 large carrots, sliced into rounds

10 small brown button mushrooms, halved (optional)

1/2 tbsp ground dried sage

1/2 tbsp ground dried rosemary

1 vegetable stock cube or 4 cups vegetable broth

4 cups water

1 cup uncooked red lentils (soaked if preferred)

2 cups broccoli florets

1/2 tbsp Bragg’s soy seasoning or gluten-free soy sauce

1 cup dark leafy greens (spinach or collards, optional)

Salt and black pepper, to taste

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Heat a large pot over medium heat and add the chopped onion with a splash of water. Cook for about 5 minutes, stirring occasionally, until soft and translucent.
Add celery, carrots, potatoes, mushrooms, sage, rosemary, and red lentils. Stir to coat the vegetables and lentils with herbs.
Crumble in the vegetable stock cube (or add broth) and pour in 4 cups of water. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add broccoli florets and continue simmering for another 8–10 minutes, until potatoes are tender and lentils have broken down.
Stir in Bragg’s soy seasoning, then season with salt and pepper to taste.
If using leafy greens, add them at the end and cook for 2–3 minutes until wilted.
Serve hot, topped with fresh herbs or a drizzle of olive oil. Enjoy with crusty bread, rice, or quinoa.

Swap broccoli for cauliflower, peas, or green beans.

Use sweet potatoes or butternut squash for a sweeter flavor.

Replace soy seasoning with coconut aminos for a soy-free version.

Add a splash of coconut milk for a creamier texture.

Sprinkle with smoked paprika or chili flakes for extra depth.

Store leftovers up to 5 days in the fridge or 2 months in the freezer.